Accolades

  • Top 25 Best Grilled Cheeses
    Food & Wine
  • Best Beer-Soaked Food
    Philadelphia Weekly's Better Than Best
  • Top 50 Bars
    Foobooz
  • ChefsFeed Winner
    One of the Best Things to Eat in Philly

My Restaurants

Where I Eat

Behind the Scenes

Chef Scott Schroeder reviews  at post.venue.name
"The @horseinn is just wonderful. We started with these cocktails and things just kept getting better"
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Chef Scott Schroeder reviews  at post.venue.name
"Day off ~vibes~"
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Chef Scott Schroeder reviews  at post.venue.name
"Seaweed & egg soup w/ chile oil at Nunya"
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Chef Scott Schroeder reviews  at post.venue.name
"Cured salmon, smoked salmon crème fraîche, fermented corn, dill #dinner"
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From My Menu

Chef Marshall Green reviews Fried chicken at South Philadelphia Tap Room
$$ | Pub/Gastropub | Modern | American
Newbold
"Crispy, well seasoned and juicy are my criteria for good fried chicken, and chef Scott Schroeder nails each one with this permanent special at SPTR. Just be sure to ask for a side of homemade hot sauce or just hang on to a bottle from the prerequisite headcheese taco."
Chef Emilio Mignucci reviews Fried PB&J at South Philadelphia Tap Room
$$ | Pub/Gastropub | Modern | American
Newbold
"This is the perfect way to end a meal, although I often start my meal with it at this busy downtown gastropub. It's exactly what it sounds like: a deep-fried peanut butter and jelly sandwich. Need I say more?"
Chef George Sabatino reviews Walt Wit braised pork sandwich at American Sardine Bar
$$ | Wine Bar | Modern | American
Point Breeze
"This pork sandwich from Scott Schroeder is amazing. Braised in Walt Wit beer, the pig is both juicy and crispy. The way it's piled on a ciabatta bun with Boursin cheese is perfection."
Chef Christopher Kearse reviews Grass-fed cheeseburger at South Philadelphia Tap Room
$$ | Pub/Gastropub | Modern | American
Newbold
"This is the Philadelphia burger for serious burger lovers. It’s made with grass-fed beef and topped with smoked cheddar, red onion, and beer-braised crispy pork bacon. And with about a dozen beers on tap, it's is the perfect dinner—and after-dinner—spot."
Chef Joe Cicala reviews Grilled 1/2 Amish chicken w/ peaches & spinach at South Philadelphia Tap Room
$$ | Pub/Gastropub | Modern | American
Newbold
"This salad is not available year-round, but it's absolutely worth counting down the days to peach season for. A generously sized free-range half-chicken, local marinated peaches, baby spinach, and a dusting of fresh chives and mint. It's a perfect summer dish."
Chef Gene Giuffi reviews Sardine sandwich at American Sardine Bar
$$ | Wine Bar | Modern | American
Point Breeze
"You can't ask for anything better than chopped sardines in a mustard mayo with pickled eggs, onions, and lettuce for just $2. It's salty, sweet, sour, and bitter all in three bites."